Article 2 F1

Notwithstanding the standard presentation referred to Section B.III of Annex IV to Regulation (EU) No 1308/2013, the flare fat, the kidneys and the diaphragm need not be removed from pig carcasses before being weighed and graded whereas the external auditory canal may be removed. In order to establish quotations for pig carcasses on a comparable basis, the recorded hot weight shall be:

1. (a)

   reduced:

   1. (1)

      for diaphragm by 0,23 %;

   2. (2)

      for flare fat and kidneys by:

      • 1,90 % for carcasses grade S and E,

      • 2,11 % for carcasses grade U,

      • 2,54 % for carcasses grade R,

      • 3,12 % for carcasses grade O,

      • 3,35 % for carcasses grade P;

2. (b)

   increased by 260 grams per carcass for both external auditory canals.